try www.nancyskitchen.com or www.recipezaar.com hope this helps. If all else fails…ït’s BBQ time"


Turkey Chop Suey
This is fast and easy any way you cook it, but I prefer the electric skillet. Put the rice in the microwave just before you start this, and everything will be ready at the same time. Rice does not cook faster in the microwave, but it is easier because it requires no tending. Use a large flat-bottomed casserole for the rice so it will not boil over. Consult you microwave book for directions. Energy-saving tip: Have everything ready before you start cooking or some foods ay overcook if they have to wait for the next step. Or let family members or friends help wit the chopping and stirring.

Number of Servings: 6
Serving Size: 1/6 of recipe
Name Measure Weight
raw ground turkey — 1 lb
onion, finely chopped — 1 lb
bunch celery, chopped 1 ea —
salt 1 pinch —
pepper 1 pinch —
low-fat, low-sodium chicken broth 2 cups —
molasses 1 Tbsp —
bean sprouts — 1 lb
cornstarch 2 Tbsp —
lite soy sauce 4 Tbsp —
Preparation Instructions
1 Saute turkey, onions, and celery.
2 When turkey is no longer pink, add salt, pepper, and broth and cook for about 10 minutes.
3 Add molasses and sprouts. Cook 10 minutes longer.
4 Mix cornstarch and soy sauce. Add to pan. Stir until thickened. If more sauce is needed, add more broth or water.
5 Serve over hot, cooked rice and pass around the soy sauce.

Exchanges Per Serving

1 Starch
2 Meat

Nutrition Information

Amount per serving
Calories 183
Calories From Fat 63
Total Fat 7 g
Saturated Fat 2 g
Cholestrol 61 mg
Sodium 160 mg
Total Carbohydrate 14 g
Dietary Fiber 3 g
Protein 16 g


Turkey Tacos

1 lb ground turkey
2 Tbs dried onion
1 Tbs chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
10 Taco shells
1 to 2 Tomatoes chopped
2 to 3 Cups lettuce shredded
2/3 cup cheddar cheese grated

In a large skillet over medium-high heat, combine turkey, onions,
chili powder, paprika, cumin, oregano, salt, garlic powder and

Cook for 7 to 8 minutes or until turkey is no longer pink.
Spoon into taco shells; top each taco evenly with tomatoes,
lettuce, and cheese.

Other optional toppings include: taco sauce, sour cream, guacamole,
chopped or sliced olives and chopped onions.

Servings: 5


Turkey Burger

2 Serving

Ground turkey makes a much healthier burger than ground beef. Substitute a whole wheat bun for a white one if you can. You can also “spice up” the ground turkey by adding a little sauteed green onion, garlic or fresh ginger root or by mixing some salsa into the meat before cooking it.

Start to finish: 15 minutes

4 oz ground turkey
1 whole wheat hamburger bun
1 slice tomato
1/2 cup lettuce
2 tbsp salsa

Drain the artichoke hearts. Combine in a blender or food processor with the canned soybeans and process until smooth. Saute the garlic and ginger in the olive oil then stir in the artichoke heart/soybean puree and add the vegetable stock. Stir well and heat through.

Nutritional Information:

Per serving:
321 calories
11 g total fat (3 g sat)
42 mg cholesterol
33 g carbohydrate
22 g protein
5 g fiber
375 mg sodium


Turkey Stuffed Cabbage

This hearty entree uses half ground turkey and half lean ground beef and no added salt for a lower fat and salt taste treat.

1 head cabbage
1/2 lb lean ground beef
1/2 lb ground turkey
1 small onion, minced
1 slice stale whole wheat bread, crumbled
1 Tbsp lemon juice
1/4 C water
1/8 tsp black pepper
1 can (16 oz) diced tomatoes
1 small onion, sliced
1 C water
1 medium carrot, sliced
1 Tbsp lemon juice
2 Tbsp brown sugar
1 Tbsp cornstarch

Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on paper toweling.
Shred 1/2 cup of raw cabbage and set aside.
Brown ground beef and turkey and minced onion in skillet. Drain fat.
Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well; then place 1/4 cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
Remove cabbage rolls to serving platter, keep warm.
Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.
Yield: 5 servings–Serving Size: 2 rolls each
Each serving provides:

Calories: 257
Total fat: 9 g
Saturated fat: 3 g
Cholesterol: 54 mg
Sodium: 266 mg


Turkey Lettuce Wraps

This Asian dish can be served wrapped in lettuce or in pita bread. Serve as an hors d’oeuvre, sandwich or as a main dish.
The turkey provides a mild flavor and the chestnuts add a crunchy texture.
Turkey Lettuce Wraps

1 pound extra lean ground turkey (7% fat)
1/2 cup sliced green onion
2 tablespoons minced fresh ginger
1 can (8 ounces) water chestnuts, chopped
1 tsp. sesame oil
1 tsp. lite soy sauce
1/4 tsp. salt (optional)
1/4 cup chopped fresh cilantro
12 large lettuce leaves (bib or butter)

Optional Toppings:
mint leaves, chopped
dry roasted peanuts, coarsely chopped

In a medium saucepan that has been sprayed with non-stick cooking spray, sauté turkey with onion and ginger. Add water chestnuts, oil, soy sauce and salt. Continue to cook until meat is done. Add cilantro.

To serve, arrange a bowl of meat mixture, lettuce leaves and optional toppings on serving area. To make each lettuce wrap, place about 1/4 cup of meat mixture in a lettuce leaf. Add optional toppings. Roll up and enjoy!

Variation: Turkey Pitas: Cut 3 pocket breads is half. Line each with lettuce. Add 1/2 cup of meat mixture to each pocket. Makes 6 halves.


Makes – 12 wraps (4 servings); Each Serving: 3 wraps; Carb Servings 1/2; Exchanges: 1 vegetable; 3 lean meat; 185 calories, 8g total fat, 2g saturated fat, 65mg cholesterol, 137mg sodium, 6g carbohydrate, 2g dietary fiber, 1g sugars and 23g protein.

Spaghetti with Turkey Meat Sauce

Turkey isn’t just for Thanksgiving. Let it go Italian for this healthy, meaty spaghetti.

Yield: 6 servings
Serving size: 5 oz of sauce with 9 oz of cooked spaghetti

1 lb ground turkey, lean
1 can (28 oz) tomatoes, cut up
1 cup green pepper, finely chopped
1 cup onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano, crushed
1 tsp black pepper
1 lb spaghetti, uncooked
nonstick cooking spray, as needed

  1. Coat large skillet with nonstick spray. Preheat over high heat.

  2. Add turkey and cook, stirring occasionally, for 5 minutes. Drain and discard fat.

  3. Stir in tomatoes with juice, green pepper, onion, garlic, oregano, and black pepper. Bring to boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Remove cover and simmer for added 15 minutes. (For creamier sauce, give sauce a whirl in blender or food processor.)

  4. Meanwhile, cook spaghetti in unsalted water. Drain well.

  5. Serve sauce over spaghetti.

Each serving provides:

Calories: 455
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 51 mg
Sodium: 248 mg
Total fiber: 5 g
Protein: 28 g
Carbohydrates: 71 g
Potassium: 593 mg


Turkey Meat Loaf

Here’s a healthier version of an old diner favorite.

Yield: 5 servings
Serving size: 1 slice (3 oz)

1 lb lean turkey, ground
1/2 cup regular oats, dry
1 large egg
1 tbsp onion, dehydrated
1/4 cup ketchup

  1. Combine all ingredients and mix well.

  2. Bake in loaf pan at 350 degrees F or to internal temperature of 165 degrees F for 25 minutes.

  3. Cut into five slices and serve.

Each serving yields:

Calories: 192
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 103 mg
Sodium: 214 mg
Total fiber: 1 g
Protein: 21 g
Carbohydrates: 23 g
Potassium: 292 mg


Sorry…I accidentally posted recipes for another thread (ground turkey request) in this thread…my apologies.



4 pork chops, 1" thick
1/2 c. chopped onion
1 (16 oz.) can sauerkraut, drained
1 tsp. caraway seed (opt.)
1 (12 oz.) can beer

In 8" square dish arrange chops with thickest meaty areas to edge and “tails” to center. Sprinkle evenly with onion. Spread sauerkraut over top. Sprinkle with caraway. Pour beer around chops. Cover dish tightly with plastic wrap, turning back one corner to vent. Microwave at Medium for 35 to 40 minutes, rotating dish 1/2 turn after 17 minutes. Makes 4 servings.

When I made this I didn’t have any sauerkraut so I sliced up a small greenpepper and some fresh mushrooms and added these instead. You may want to try this with thinly sliced potatoes instead of sauerkraut too.

Quick and Easy Enchiladas

This is very easy - not a hot dish - but you can modify it to any desired heat level by adding peppers to it.

6 servings 8-12 enchiladas (depending on how full you make them)

5 mins prep time
10 mins - cook time

1 (10 3/4 ounce) can condensed cream of chicken soup
1 (7 ounce) can chopped green chilies, drained
2 cups sour cream
12 corn tortillas (6 to 7 inch)
3/4 lb monterey jack cheese, shredded
2 cups shredded chicken (cooked) or can use canned chicken


In a medium bowl, combine soup, chilies and sour cream. Whisk to blend well.
Reserve 1 1/2 cups of mixture. To remaining mixture add the shredded chicken.
Spoon 2 to 3 tablespoons at the end of each tortilla. Sprinkle each with about 1 tablespoon cheese. Roll ip adn arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer.
Pour the reseve mixture over the enchiladas. Sprinkle remaining cheese on top. Cover the dish with wax paper. Cook on Medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.
:stuck_out_tongue: :stuck_out_tongue: